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lemon + lavender scones

One afternoon I casually mentioned to J that I wanted to make some lavender lemonade. True to his thoughtful nature he promptly returned home from work with a massive bag full of the delectable dried culinary buds. I love him. After I finished squealing and swooning over the très French aroma I decided to make scones for the first time of my life, which is scary (to others) considering it’s a running family joke that I “burn water”. After surfing pinterest for the easiest perfect recipe, I found this gem over on Food Plus Words. It’s very simple and perfect for sharing with neighbors, coworkers, visitors from England, etc. What my first-born scones lacked in presentation, they made up for in bursting flavor and a house that smelled like a bakery for days. If you give it a go let me know how it turns out!

in the bowl of a food processor, combine sugar, lemon zest, and lavender. pulse a few times to combine and allow the zest to release its essential oils. **a mortar and pestle works fine as well**

add flour, baking powder, salt and butter to the food processor, and pulse until the mixture resembles cornmeal. **FUN FACT: if you do not have a processor large enough to accommodate this quantity and are mixing the ingredients in a bowl, i’ve found that if you freeze the butter and grate into the dough mixture it using a large holed cheese grater it yields identical results**

in a separate bowl, whisk together egg, egg yolk and cream.

add egg mixture to flour mixture, and pulse until just combined.

turn dough onto a well-floured surface. using a rolling pin, roll dough to approximately one inch thickness.

you can use biscuit or cookie cutters to cut out scones, or simply cut them into squares.

you can also separate your dough into two balls, and roll each one into a circle. then, using a knife or bench knife, cut the circle so you have eight pieces, much like you would a pizza.

arrange scones onto baking sheet, about two inches apart.

brush tops of scones with reserved egg white, and sprinkle with granulated sugar.

you can wrap the unglazed scones individually with plastic wrap and foil, and place them in a freezer-safe zip-top bag and freeze them for a week or two, and simply heat them in a 350 degree F oven for a few minutes to warm them up. then glaze and serve!

the glazed scones will keep stored in an airtight container at room temperature for three to four days.